Saturday, 7 November 2015

法式芒果千层蛋糕 (French - Style Mango Mille Crepes)

 
前几天,家人才说想念马六甲Nadeje的法式千层蛋糕,
可惜我们暂时无法前往马六甲:(


看着水果篮那堆芒果,
好吧,就顺缘来个法式芒果千层吧!
既可以饱家人的口福,
又可以再次搭上“小拇指”的列车,
 好姐妹,我又来闹了!
哈。。。。。哈。。。。哈。。。。



奶香幼滑的煎饼,
原汁原味的芒果泥打成的芒果奶油内馅,
夹上新鲜的芒果薄片,
这蛋糕,非常美味可口!

美中不足,加了鲜芒果泥和优格的内馅,略嫌不够顺滑,
视觉上,有少少遗憾,
献丑了:(



法式芒果千层蛋糕

用具:
不沾平底锅(24公分),抹刀,
蛋糕转盘,8寸蛋糕板

千层蛋糕皮:

材料(可做20 - 22 片)
A :鲜奶225克
      鸡蛋135克
      盐1/4茶匙
      普通面粉65克
      糖分28克
B : 牛油30克(隔水炖溶)

做法:
1。 材料(A)放入大碗搅拌均匀过滤。 休面30分钟,要煎之前加入(B)料拌匀。
2。 以中火将不沾平底锅烧至冒起微烟,用勺子舀入适量的做法(1),迅速将锅转一圈至面糊薄薄地沾满锅底,将剩余的面糊倒回(1),然后将饼皮煎熟。
3。 当(2)的饼皮煎至边沿微黄,以刮刀刮离锅,再用手取出,放在一个碟子内,重复做法至完。(记住,每次舀面糊之前必须先搅拌,否则面糊最后会很浓稠。 万一面糊变稠了,可加入少许水调稀。)

馅料:
A  : 原味优格120克,糖粉30克,芒果半个(剁泥)
B  : 植物性鲜奶油200克,搅打至浓稠
C  :  新鲜芒果1个(切薄片)

装饰:
半个芒果,切丁
一些打发鲜奶油

做法 : 
1。 煎饼皮:材料及做法参考以上。
2。 馅料: 材料(A) 放入大碗以打蛋器搅拌至浓稠,加入已打发的(B)料拌匀待用。(如未用可先放入冰箱,使其保持结实)
3。 组合 : 将蛋糕板放在蛋糕转盘上,铺1片饼皮,抹1层馅料,再叠上1片饼皮,用手按一下饼皮中间部分,在抹上1层馅料,从第三层开始,每隔2层,搽上馅料后,再排入一层芒果薄片,重复至完。最高一层以打发鲜奶油铺盖,中间撒上适量芒果定装饰,冷藏于冰箱隔夜才享用。



French - Style Mango Mille Crepes
Utensil & material needed :
24cm non- stick flat frying pan ,palette knife,
cake turntable, 8" cake board

To make crepes :
Ingredients (Makes 20 - 22 pieces)
A :  225g fresh milk
      135g eggs
      1/4tsp salt
      65g plain flour
      28g icing sugar
B :  30g butter ( melted by double-boiling)

Method:
1. Place ingredient (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest for 30 minutes.  Add in ingredient (B) and mix in well just prior to frying crepe.
2. Heat a non-stick pan over medium heat till the pan is hot and smoking slightly. Scoop up no.(1) and pour a little batter into the pan. Tilt the pan so that just a thin layer of batter covers the base. Pour off any excess batter back into no. (1). Cook crepe till underside has set.
3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand to lift the crepe
 out carefully. Lay the cooked crepes in a container while you cook the remainder. (Remember, you must stir well before each scoop or else batter can thicken on standing. If this happens, dilute it with a drizzle of water.) Repeat process to the end.


For filling :
A : 120g plain yogurt,
icing sugar 30g,half mango(pasted) 

B :  200g  non-dairy fresh whipping cream, beat till thickened
C :  1 fresh mango (sliced)

For Topping :
Some diced mango
Some whipped fresh cream

Method : 
1.  To make crepes  For ingredients & method please refer above.

 
2.  For filling :  Place ingredient (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B), mix well and set aside (keep chilled if not needed immediately).

 
3.  To assemble :  Lay cake board on the turntable. Place 1 piece of crepe from no. (1) on it. Spread a thin layer of no. (2) on top. Stack on another piece of crepe no. (1). Lightly flatten with your hand along the center point (this helps the cream to sit better).  Next, spread on a thin layer of no. (2). From the third layer,after every 2 layers, spread in some filling , then arrange in some mango slices.  Repeat process to the end. Spread the top layer with whipped fresh cream. Scatter the diced mango in the middle. Chill the cake in the fridge overnight. 

















 

9 comments:

  1. Give me five!
    我觉得很美咯。。。尤其那张蛋糕剩下3/4的。谢谢你的两胁插刀,感恩!

    ReplyDelete
  2. 喜欢喜欢, 芒果口味夏天大热天吃很赞 !

    ReplyDelete
  3. 怎么看都是美美的千层蛋糕, 好赞哦!

    ReplyDelete
  4. 哇!白色又芒果色,很不错呀!
    一层一层的,看着就想吃!

    ReplyDelete
  5. So lovely! Oh ! Is that yummy slice for me ? ... hee ... hee .. Enjoy your day !

    ReplyDelete
  6. 芒果口味是最抢手的咯。。。喜欢!

    ReplyDelete
  7. 我觉得会做千层蛋糕的人都是高手和耐力十足的人,挺佩服的。我到现在都没敢去做。。。

    ReplyDelete
  8. Beautiful mango crepes!
    I fall in love with mango crepes when I first tasted!

    ReplyDelete
  9. Fion姐,
    你好有耐心呀!
    层层都做的‘水’‘水’的!
    好棒呢!
    mui

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...